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Barley Custard

2 heaping tablespoonfuls (2 ozs.) "Patent" barley I pint (2 cups) milk I heaping tablespoonful (I oz.) sugar I tablespoonful butter Pinch of salt 1 pint (2 cups) milk 2 eggs 1½ teaspoonful nutmeg extract Put the barley and the sugar into a saucepan, add the butter, salt, and milk; mix thoroughly and stir it over the fire till it boils; then add the eggs well beaten, and the nutmeg extract.

Pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven.